Summary
Overview
Work History
Education
Skills
Timeline
GeneralManager
Aaron Chiong

Aaron Chiong

Rockbank,VIC

Summary

II excel in kitchen management and active listening, ensuring high-quality dish preparation while fostering a collaborative team environment. My leadership significantly boosted customer satisfaction through innovative culinary techniques and strict adherence to food safety, showcasing my ability to blend hard and soft skills effectively.

Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.

Overview

14
14
years of professional experience

Work History

Sous Chef

Hotel Staff
09.2024 - Current
  • Supported head chef in managing kitchen staff for smooth operations.
  • Conducted regular inventory checks for freshness of ingredients.
  • Oversaw kitchen operations by coordinating staff schedules.
  • Interacted with guests to gather feedback on menu offerings.
  • Developed new dishes with innovative techniques.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.

Head Chef

Stix And Bar Restaurant
04.2023 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Coordinated with team members to prepare orders on time.
  • Disciplined and dedicated to meeting high-quality standards.
  • Created recipes and prepared advanced dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Maintained well-organized mise en place to keep work consistent.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Chef

Gisborne Golf Course
10.2023 - 08.2024
  • Responded to customer feedback, improving menu offerings and service quality.
  • Streamlined kitchen operations by organizing workflow and maintaining cleanliness.
  • Researched food trends to inspire innovative menu concepts and seasonal specials.
  • Implemented strict food safety protocols by monitoring kitchen sanitation practices.
  • Mastered various cooking techniques by preparing diverse cuisines and menu items.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.

Juniour Sous Chef

Rockpool Bar And Grill
03.2018 - 04.2023
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Cooked memorable dishes that brought new customers into establishment.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Collaborated with staff members to create meals for large banquets.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Disciplined and dedicated to meeting high-quality standards.
  • Evaluated food products to verify freshness and quality.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Monitored food production to verify quality and consistency.

Junior Sous Chef

Tahini Lebanese Diner
01.2016 - 02.2018
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Maintained cleanliness protocols throughout the entire kitchen.
  • Monitored recipe portioning to control food costs.
  • Ordered food items for upcoming events per sous chef request.

Senior Chef De Partie

Kam Boat Teochew
09.2010 - 07.2012
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.

Education

Certificate - Hospitality

Commercial Cooking
Technical Education And Skills

Bachelor of Science - Nursing

Lyceum University
Philippines

Skills

  • Machinery Upkeep
  • Ingredient Selection
  • Staff Performance Assessments
  • Dietary Restrictions
  • Dish Preparation
  • Production Preparation
  • Verify Food Quality
  • Grilling
  • Kitchen Management
  • Active Listening
  • Knowledge of Kitchen Tools

Timeline

Sous Chef

Hotel Staff
09.2024 - Current

Chef

Gisborne Golf Course
10.2023 - 08.2024

Head Chef

Stix And Bar Restaurant
04.2023 - Current

Juniour Sous Chef

Rockpool Bar And Grill
03.2018 - 04.2023

Junior Sous Chef

Tahini Lebanese Diner
01.2016 - 02.2018

Senior Chef De Partie

Kam Boat Teochew
09.2010 - 07.2012

Certificate - Hospitality

Commercial Cooking

Bachelor of Science - Nursing

Lyceum University

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Aaron Chiong